Ladybird cupcakes

Put 14-16 paper cases into bun tins. Sift together the flour and baking powder and set aside. Preheat the oven to 180°C (350°F, gas mark 4).

Cream the butter and sugar until pale and light in a mixing bowl. Gradually beat in the eggs, followed by the jam. Slowly beat in the flour mixture until smooth.

Spoon into the paper cases and bake for about 20 mins or until golden. Turn out on to a wire rack and leave to cool.

Tip the icing sugar into a bowl and add enough fresh lemon juice to make a thick icing. Add colouring if you like and spoon the icing over the little cakes. Arrange edible decorations on top.